We do this a lot in the summer time and it's yummy. We typically do small rounds because they are easier to handle. We form our crust, pop them on the grill until they look done on the bottom, then flip them over and add, in order, cheese (used as glue), tomatoes and seasonings, and toppings. You will have to play with the heat, since grill temps vary, but we usually do ours at a medium hot. They bake very quickly.

Peter Rs book has a recipe for this doughI did do a botched bach of dough that I used too much salt in to get rid of it, missread a recipe HA. I didnt care if it burned or not. The result was a flat bread bagel tasting disk that we used to dip in olive oil and herbs. Turned a failure around.Go for ItPizzaholic